White Chicken Chili

This hearty, comforting chili uses a smart kitchen hack to create a naturally creamy texture without the need for heavy dairy, beans! Packed with rotisserie chicken, mild poblano peppers, and zesty lime, it is a perfect weeknight dinner that comes together in under an hour.

Yield: About 6 servings
Prep Time: 20 minutes
Cook time: 30 minutes
Special Equipment: Food Processor, Dutch Oven

Ingredients

• 4 cups (1 L) low-sodium chicken broth, divided

• 2 cans (15.5 oz / 439 g each) white beans (cannellini or Great Northern), rinsed and drained

• 1 rotisserie chicken, skin removed and shredded (approx. 4 cups)

• 1 large yellow onion, diced

• 2 medium poblano peppers, seeded and diced

• ¾ cup frozen corn

• ¼ cup fresh cilantro, chopped

• 2 tbsp extra-virgin olive oil

• 1 tbsp fresh lime juice (plus more to taste)

• 1 tbsp ground cumin

• 4 garlic cloves, minced

• 1 ½ tsp ground coriander

• 1 jalapeño pepper, seeded and minced (see note)

• 1 tsp ancho chile powder

• Salt, to taste

Directions

1. Prep the Beans: In a food processor, blend one can of the beans with 1 cup (240 ml) of the chicken broth until smooth. Set aside this bean purée. Set the remaining can of whole beans aside for later.

2. Sauté the Aromatics: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Add the onion, jalapeño, and poblano peppers. Cook, stirring frequently, until soft (about 4 to 5 minutes). Add the garlic and cook for one minute more until fragrant.

3. Bloom the Spices: Stir in the cumin, coriander, and ancho chile powder. Cook, stirring frequently, for about one minute to toast the spices and release their oils.

4. Simmer: Pour in the remaining chicken broth, the bean purée, and ½ teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low. Simmer, uncovered, for 20 minutes to let the flavors meld.

5. Finish the Chili: Stir in the shredded chicken, the reserved whole beans, frozen corn, and lime juice. Bring back to a simmer and cook until everything is heated through (about 5 minutes).

6. Season and Serve: Taste the chili. Adjust seasoning with more salt or extra lime juice if needed. Stir in the fresh cilantro just before serving. Ladle into bowls and top with sour cream, cheese, and tortilla chips.

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Notes

• Broth Consistency: Right off the stove, the broth may seem somewhat soupy, and this is intentional! As the chili sits and cools slightly, the bean purée will thicken the liquid significantly.

• Heat Level: Removing the seeds and ribs from the jalapeño and poblano peppers removes most of the heat, leaving just the flavor. If you prefer a spicy chili, leave some of the seeds in the jalapeño.